4 tablespoons of butter
1 finely chopped onion
2 cups of rinsed and drained rice
1 cup of white wine
4 cups of hot vegetable broth
300g of small shrimp, peeled
1/2 cup of grated Parmesan cheese
For serving
1 tablespoon of chopped parsley
4 tablespoons of butter
1 finely chopped onion
2 cups of rinsed and drained rice
1 cup of white wine
4 cups of hot vegetable broth
300g of small shrimp, peeled
1/2 cup of grated Parmesan cheese
For serving
1 tablespoon of chopped parsley
1
In a pan, melt 2 tablespoons of butter and sauté the onion
Add the rice and stir-fry for three minutes over high heat
2
Reduce the heat and add the white wine
Let it simmer
Allow the liquid to evaporate
Gradually add the hot vegetable broth, keeping the pan open
3
In another pan, melt the remaining butter and sauté the shrimp for three minutes
Add the rice and let it cook until creamy
Turn off the heat and mix in the grated Parmesan cheese
4
Serve immediately, sprinkled with parsley.
